Enjoy great curry in Tokyo! 19 recommended spots by area

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Moyan Curry Shinjuku Higashiguchi Ten is a popular spot known for its authentic European style curry made with plenty of vegetables and kampo yakuzen spices (traditional herbal medicinal spices) in each plate of curry.

The wood based interior feels clean and calm.

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The curry sauce is said to use plenty of vegetables and fruits, including about one onion per serving.

It also uses plenty of more than 20 kinds of spices that can be used in kampo (traditional Japanese herbal medicine), and the blend is adjusted depending on the climate, showing the restaurant's strong attention to detail.

With the wide variety of curries, you can also add toppings such as cheese or mushrooms to enjoy them more to your liking.

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At this restaurant, body friendly curry made without wheat flour or additives is popular.

The process includes thinning out the vegetables and spices with beef and pork stock, and it takes 2 weeks from prep to completion.

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Mine is a stylish curry and wine bar with a chic look and the gentle warmth of wood.

It offers a new dining experience where guests can enjoy the pairing of wine and curry.

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The curry created by a wine sommelier comes in three varieties vegetable, meat, and fish and the menu is designed so they pair well with a range of wines.

The wine list includes 100 kinds, with at least 12 types of wine by the glass always available, and it is well regarded as a place where you can enjoy curry in a more grown-up way.

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Mine Karee (Mushroom), with its stylish French-inspired look, is one of the restaurant's signature popular dishes.

It has the rich taste of the ingredients and a Japanese-style dashi flavor, and it is said to pair well with Pinot Noir and full-bodied white wine.

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Mission Restaurant & Bar, about a 2-minute walk from Nishi-Shinjuku-gochome Station, is known not only for its authentic Indian curry but also for its tasty à la carte dishes such as chicken.

If you are visiting with a group, the good value All you can drink and All you can eat courses are also recommended.

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For both lunch and dinner, you can choose from several kinds of curry in great value sets that come with naan and salad.

The spice level ranges step by step from mild to hot, which is another reason it is so appealing for enjoying Indian curry with ease.

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They say the curry lineup is wide-ranging, from the standard chicken curry to mutton curry that brings out the meat's flavor, and mixed seafood curry packed with umami.

The butter chicken in the photo is said to be popular for its sweet and fruity taste.

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Cheesecake to Irodori Curry Luna piena, which is also close to popular Tokyo sightseeing spots such as Shinjuku Gyoen and Meiji Jingu (Meiji Shrine), is a well-reviewed restaurant known for its tasty curry made with daily ingredients and spices, along with cheesecake.

The interior is said to be stylish and have a calm atmosphere where you can enjoy your meal.

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A standard favorite is the Luna Curry (chicken curry). Depending on the owner's mood that day, they serve it either as a light, spice-forward curry or with a rich, thick taste.

The chicken is said to be simmered until it is fall-apart tender.

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The photo shows a two-item assortment of chicken and fish. This assortment lets you compare flavors and can be chosen in either a two-item or three-item option.

The "Fish Curry" uses tamarind and coconut milk in a way that brings out the good flavor of the seafood.

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At Apa Shacho Curry Iidabashi Eki Minami Ten on the first floor of APA Hotel Iidabashi Eki Minami, you can try the signature curry of the APA Group hotel chain even if you are not staying there.

The space is compact with all counter seating, so it is also a good pick when you want to grab a quick meal.

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APA Hotel opened in Kanazawa, Ishikawa. The curry here is based on Kanazawa curry, a local specialty, and one of its features is that it is served on a stainless steel plate with cabbage on the side.

You can enjoy rich, full-bodied curry here, including "Apa Shacho Curry."

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The most popular item, the "Rosu Katsu Shacho Curry," is a classic Kanazawa curry combination of rosu-katsu (pork loin cutlet) and cabbage.

The curry sauce has the natural sweetness of beef and vegetables along with deep flavor, topped with crispy breaded rosu-katsu, while the texture of the cabbage and its fresh sweetness add a nice accent.

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At LION ET LAPIN, French taste curries made by a chef with the knowledge and skills of French cuisine are popular.

They also offer oden (Japanese stew simmered in broth), a Japanese dish in which ingredients are cooked in dashi broth, and Japanese sake, making for a lineup you can keep enjoying without getting bored.

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The curry uses Nepali spices and adds French elements, showing the kind of creative touch you only find at LION ET LAPIN.

They also serve "Curry Lamb," with lamb simmered for 15 hours for lots of rich flavor, and "Curry Seafood," done in a bouillabaisse style.

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The "Curry Chicken" is a simple yet beautifully presented dish topped with herb-breaded baked chicken, and it has a great reputation for its appearance.

The curry sauce has a nice spice kick and richness, and it apparently goes surprisingly well with Japanese-style rice cooked with dashi and ginger.

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GANDEN, an "ultimate butter chicken curry" specialty restaurant in Kagurazaka, is known as a place where you can enjoy great curry in a space that blends the charm of the Edo period with modern sophistication.

It is only open on certain days and at lunch time, and it closes once sold out, so it is best to check in advance.

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They say the curry uses a soup base made from chicken bones and shiitake (dried shiitake mushrooms), along with tomato, nuts, and spices, creating a rich and fragrant gluten-free curry.

The popular butter chicken curry starts with the soup base and simmers for more than half a day, with a lot of care and effort put into it.

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The standard choice is the “kyukyoku no bata chikin kare (ultimate butter chicken curry),” and you can choose either thigh meat or breast meat.

At this restaurant, the curry comes on a single plate with spice-based side dishes, salad with house-made dressing, and two kinds of sauce, so you can enjoy changing up the flavors as you eat.

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Lucky Base is a restaurant that draws crowds for its authentic spice curry, and it also offers weekly changing curries that keep some customers coming back.

Its hideaway-like location on the basement floor of a building about a 5-minute walk from Shinanomachi Station has also become a talking point, and reviews say the stylish interior is a plus too.

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The photo shows the "3-curry Combination curry," with "Hishio Kima Kare (savory spice keema curry) (with a boiled egg)," "Chicken Curry," and "Weekly Curry."

The Hishio Kima is said to have a spicy flavor with a good kick of spices, and it is also tasty mixed with doubanjiang (spicy broad bean paste).

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The "2 Curry Combination" in the photo also comes recommended. The "Chicken Curry" features chicken simmered until tender, with moderate heat and fragrant spices.

You can enjoy this curry in a bold way by adding achar or mixing everything together.

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Kakura, near Nakameguro Station, is popular for its yakuzen curry (medicinal spice curry) and yakuzen lamb Hot Pot, and has a good reputation for curries with great overall balance, from the blend of spices, herbs, and crude medicinal herbs to every other element.

The restaurant name "Kakura" is said to come from the concept behind the characters: "ka" for the fragrance of spices and herbs, "ku" for enjoying food deliciously, and "ra" for living each day happily and full of energy.

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The ingredients and spices are fine-tuned to match the season and weather, resulting in a curry that feels alive.

This place is known for its tasty medicinal curry, made with a Special focus on gluten-free and low-oil preparation and using rare tokiyo (Japanese angelica leaf) powder.

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The medium spicy chicken broth-based "Kakura Curry" uses many ingredients, including ryuganniku (dried longan fruit) and nikkei (cinnamon).

Meanwhile, the "Meguru Curry" is a slightly spicier, chicken broth-based dish with a punch of spice. One of the key features of these yakuzen (medicinal herb) curries is that you can choose one to match your condition.

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At this restaurant in Meguro-ku, Tokyo, you can enjoy European style curry with big, meaty pieces and creative curry variations.

The urban modern interior draws a lively crowd of all kinds of guests, and people also say it is popular for Takeout and delivery.

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The “horohoro nikukai (fall-apart meat chunk) bone-in chicken curry” features chicken so tender it comes apart easily with a spoon.

It is said to be a European-style curry with the rich flavors of flambéed amber-colored onions, spices, aromatic vegetables, and fond de veau spreading through it.

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In addition to Meirindo Curry, simple yet full of depth, they also offer creative menu items like Sichuan-style dry keema curry.

The "Tetsunabe Jikayaki no Mapo Dofu Curry" is said to be a well-balanced dish with just the right mix of sweetness and heat.

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curry but curry is a spice curry specialty restaurant about a 3-minute walk from Hatanodai Station on the Tokyu Oimachi Line and Ikegami Line.

In addition to the great curry, reviews say the restaurant also offers a wide range of à la carte dishes, making it a good spot to enjoy with drinks at night.

Inside, the first floor has counter seating and the second floor has table seating, so it is easy to use whether you are dining alone or with a group, depending on the occasion.

The menu is today's curry written on the blackboard. You can choose either A la carte or a 2-curry Combination, and there are also extra toppings (for an additional charge).

Sometimes they offer curry made with seasonal ingredients, so you can enjoy the recommendations for that time of year.

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The curry has a nice spice aroma and just the right balance with the ingredients, with an authentic yet gentle flavor.

For drinks, they offer "Jikasei Remon Sawa (house-made lemon sour)" and "Karudamon Haiboru (cardamom highball)," which pair well with the curry, making this a curry shop where you can enjoy drinks too.

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Located about a 3-minute walk from Ikegami Station on the Tokyu Ikegami Line, Karee Dashi! is a popular spot known for its tasty menu that combines curry with dashi (Japanese soup stock), whose rich umami and aroma stand out from carefully simmered ingredients.

Inside, wooden tables create a stylish and comfortable atmosphere.

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It is said to be popular for serving curry inspired by the flavors of famous restaurants across Japan, with a range of rich dashi (Japanese soup stock) flavors.

A recommended menu item for fans of spicy curry is the "Lamb Kashmiri Curry," which is said to be especially popular with those who like heat and to be the No. 1 repeat order item.

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The photo shows the popular topping of hanakatsuo (shaved dried bonito flakes), made by shaving katsuobushi (traditional Japanese smoked and dried bonito), on the "Shin Osoba-ya-san no Dashi Curry."

This curry is said to be addictive, blending refined dashi broth with spices.

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Curry Up Nakameguro Ten is a curry shop from Tokyo produced by a famous designer who works globally.

The interior is a stylish, simple modern space based on gray tones. With counter seats only, it is easy to stop by alone or with a small group.

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An additive-free curry made with an original blend of spices. There are 8 kinds of curry on the menu, each made with a different roux for an authentic finish.

The signature "Butter Chicken Curry" is said to bring out the rich, mellow taste of butter along with the savory flavor and sweetness of chicken and vegetables.

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The Combo curry, where you can choose 2 types from the regular menu, lets you compare different flavors and feels like a good deal.

The 8 kinds of curry include chicken green curry and yasai curry (vegetable curry), each with a clear character, making it hard to choose.

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At Restaurant Sakura near Senzoku Station on the Tokyu Meguro Line, you can enjoy Homemade curry with locally sourced spices that really stand out.

The interior has a homey atmosphere that makes it easy to visit whether you're dining alone or with family.

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The authentic spice-based curries and large, filling naan are popular for leaving people satisfied.

Among the wide variety of curries with meat, vegetables, and seafood, the "butter chicken curry" is an especially popular standard, and they say it is a rich, slightly sweet, easy-to-enjoy dish.

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You can choose your preferred curry spice level, from mild to very hot. The naan is said to be tasty, with a crisp surface and a chewy texture.

The set menus are also recommended, including tandoori chicken, which is popular for being tender and well seasoned.

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Browny, located near Musashi-Koyama Station on the Tokyu Meguro Line, is a popular restaurant known for its yaki curry (baked curry) and has been loved for more than 10 years.

The stylish, grown-up interior, where you can also play darts, has relaxing low sofas and a counter that is easy to use even when dining alone.

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The yaki curry (baked curry) uses more than 30 kinds of spices, and it has a nice reputation for a gentle heat that slowly builds as you keep eating.

The melty cheese really whets the appetite, and even the "Yaki Curry Plain (Regular)" is said to feel satisfying.

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For the baked curry, they offer options like Irodori Yasai no Yaki Curry (baked curry with colorful vegetables) and a tonkatsu (pork cutlet) topping.

Along with the long-selling baked curry, the Japanese-style curry udon with dashi broth and the original curry spaghetti gratin are also recommended.

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Idokorone, tucked away in a slightly hard-to-notice spot along Fudo-dori Shotengai (Fudo Street Shopping Street), is a hidden gem known to those in the know for its mackerel curry.

Inside, the restaurant has a compact space suited to solo diners and small groups, with a charming atmosphere.

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A curry unique to this restaurant made with mackerel paste. The "saba (mackerel) (and vegetable) curry" is said to have a complex mix of saba and spices while keeping an excellent balance.

You can also enjoy how the runny yolk from the fried egg melts in and makes the flavor milder.

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The photo shows a Large size of the "Chicken and Vegetable Curry." The mackerel and chicken curries also come plated with a variety of ingredients on one dish, so you can keep eating while enjoying the different flavors and textures.

They recommend enjoying each part on its own at first without mixing, then mixing it together later as you eat.

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A 2-minute walk from Shimokitazawa Station, Nijiiro Karee Shokudo is a popular restaurant known for serving great curry made with house-blended spices.

The stylish interior has a natural feel, with zashiki (raised tatami seating) by the window, table seating, and counter seats that are easy to use even when dining alone.

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The curry uses a blend of about 10 kinds of spices.

The "Beef Tendon Spice Curry" is a popular menu item prepared over 2 days. It is said to be a curry with rich, melt-in-your-mouth beef tendon, the sweetness of onions, and the aroma of spices standing out.

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"Ishinabe Keema Curry" is a curry made with an original spice blend, based on ground beef and pork, chickpeas, and other ingredients.

The colorful vegetables and salsa look great, and it is said to be eaten bibimbap-style by mixing them with genmai (brown rice) butter rice and other ingredients.

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Sosaku Karee Spice & Sakaba Mizutani is tucked away in a back alley near Shimokitazawa Station and is known as a place where you can enjoy authentic spice curry.

Tokyo’s Shimokitazawa is known as a subculture neighborhood with many vintage clothing shops, but it is also actually a highly competitive area for curry.

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The spice curry, made with knowledge the owner taught himself, is well received.

The signature “Mizutani Curry” is a chicken curry made with a mix of spices, Thai herbs, and Japanese dashi (soup stock). Soy milk gives it a creamy texture.

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The selectable 2-item assortment and 3-item assortment are also luxurious and recommended. The "Buta to Kimuchi no Vindaloo-fu Curry" in a small dish is a creative menu item that is said to pair pork kimchi with curry surprisingly well.

Made with Indian white wine and vinegar, it is said to have a good balance of acidity and spiciness.

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Puchi Mezon is a house restaurant tucked away in a residential area of Setagaya, Tokyo, and it is known for serving top class French curry.

Inside, the relaxed space lets guests enjoy conversation and their meal in comfort, and the menu features flavors the chef first encountered while honing his craft in France.

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The curry served here is said to recreate the flavor the chef first encountered while training in France, with the same level of care and ingredients used at a high-end restaurant, and each one made with great attention.

The photo shows the “Jidori no France Curry,” made with thigh meat from Tokushima-produced Awaodori (brand chicken from Tokushima), and it is popular for the tasty flavor that spreads from the firm, springy chicken.

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At this restaurant, they reportedly simmer vegetables and fruits such as kanjuku tomato (fully ripe tomato) separately, then cook off the moisture to bring out their umami and sweetness, resulting in an elegant and delicate finish.

The "[Limited Quantity] Umi no Sachi-fu (seafood-style) France Curry" is said to come with a deep, layered sauce made with broth from omar ebi (lobster) and fish bones.